Thai Chicken Noodles Recipe (with Shrimp & Peanuts)

Slice the chicken into thin strips. Chop the garlic and slice the shallots; prep the shrimp. If using noodles, cook and drain them so they’re ready to toss.

In a bowl, stir together tomato paste, sugar, fish sauce (nam pla), and white wine until smooth. This makes the cooking part quick and easy.

Heat a large skillet or wok. Add the chicken in a single layer and cook, stirring, until it starts to brown and is mostly cooked through.

Toss in shallots and garlic. Cook for 1–2 minutes until fragrant, keeping the garlic from getting too dark.

Add the shrimp and cook just until pink. Don’t leave them too long or they’ll turn firm.

Pour in the sauce and stir well. Simmer for a few minutes until it thickens slightly and coats the chicken and shrimp.

If you cooked noodles, add them now and toss until evenly coated. Right before turning off the heat, fold in bean sprouts and basil for 30–60 seconds.

Divide into bowls and sprinkle with crushed peanuts. Serve hot.